Step 1

Put all the dry ingredients in a medium-sized bowl (except for the pitaya and butterfly pea flower powder).

Step 2

Mix banana, 150 ml rice milk, pitaya and butterfly pea flower powder in the blender until smooth.

Step 3

Now add the banana mixture and agave syrup to the bowl with dry ingredients and mix well. Adjust sweetness if needed.

Step 4

Brush the pan with coconut oil and preheat it under medium-low heat.

Step 5

Pour the batter into a circle (I used 1 heaped tablespoon for each pancake).

Step 6

When the pancake starts bubbling a bit and the bottom is lightly browned, flip it over and cook briefly on the other side.

Step 7

Top with red currants.